Tuna Mayo Kimbap: A Special Meal to Enjoy at Home
Delicious Tuna Kimbap Recipe Made Easily, Tips for Rolling Beautifully, and Mayonnaise Calorie Information!
Hello everyone! I had quite a bit of canned tuna and canned ham left over from the holidays, so I decided to make some delicious tuna kimbap using them. The harmony of the generous fillings and the creamy tuna mayo in each roll is fantastic. If you want to make beautiful and tasty kimbap like a professional at home, be sure to follow this recipe!
Kimbap Ingredients
- 4 Carrots (medium size)
- 10 Eggs
- 2-4 Cans of Tuna (drained)
- 10 Burdock Root Strips (store-bought)
- 10 Pickled Radish Strips (store-bought)
- 2 Small Cans of Luncheon Meat (approx. 200g each, total 400g)
- 1 Bunch of Perilla Leaves
- 10 Sheets of Seaweed for Kimbap
Seasonings and Others
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 3 Tbsp Mayonnaise
- 2 Tbsp Sesame Oil
- Pinch of Sesame Seeds
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 3 Tbsp Mayonnaise
- 2 Tbsp Sesame Oil
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
First, prepare the carrots to add generosity to your kimbap. Use about 4 medium-sized carrots. If they are too small, the filling might not be as abundant.
Step 2
Peel the carrots with a peeler and trim off the tough root end. If you have a mandoline slicer, use it to julienne them thinly and evenly. If not, a knife will work just fine to cut them into thin strips. Try to cut them to a similar thickness.
Step 3
Lightly oil a heated pan and add the julienned carrots, a pinch of salt, and a dash of pepper. Stir-fry over medium-high heat for about 3 minutes until the carrots soften slightly. Be careful not to overcook them, as they can become mushy.
Step 4
Drain the canned tuna thoroughly using a sieve. To make the delicious tuna mayo filling, combine the drained tuna with 3 tablespoons of mayonnaise and mix well.
Step 5
Prepare the luncheon meat to add umami to your kimbap. Use two 200g cans, for a total of 400g. To remove any chemical additives and excess oil, place the whole cans of meat into boiling water and blanch for about 1 minute. This helps reduce any unwanted odors and results in a cleaner flavor.
Step 6
Slice the blanched luncheon meat lengthwise into 4 strips. Heat a dry pan and grill the slices on both sides until lightly browned, without adding any oil. This enhances the meat’s flavor and improves its texture.
Step 7
Once browned, slice the luncheon meat again vertically into 4-5 strips. Cut them into manageable pieces so they are easy to eat in the kimbap.
Step 8
We will be using store-bought pickled radish (danmuji) and seasoned burdock root (woong). These will speed up the kimbap-rolling process and ensure a consistent taste.
Step 9
Let’s make a tender egg omelet. Crack 10 eggs into a bowl, add 0.5 teaspoon of salt and 1 tablespoon of cooking wine (mirin or sake) to eliminate any eggy smell and add softness. Mix gently to avoid creating too much foam.
Step 10
Heat a lightly oiled pan over low heat. Pour in the beaten egg mixture thinly and cook slowly. Flip and cook the other side until lightly golden. It’s best to make them thin, as thick omelets can be bulky in the kimbap.
Step 11
Once the egg omelets have cooled slightly, roll them up tightly and slice them into even strips. Be careful not to crush them when slicing with a knife.
Step 12
Seasoning the rice for kimbap is also important. For about 10 servings of rice, mix in 1 teaspoon of salt, 2 tablespoons of sesame oil, and 1 tablespoon of sesame seeds. Mix well while the rice is still warm so the seasoning is absorbed evenly.
Step 13
Before rolling the kimbap, finish preparing the ingredients. Wash the perilla leaves thoroughly and ensure they are completely dry. If you like a bit of spice, cut some chili peppers in half lengthwise. All your fillings are now ready!
Step 14
Place a sheet of kimbap seaweed on a bamboo mat. Spread a thin, even layer of seasoned rice over the seaweed. Using too much rice can cause the kimbap to burst, so stick to an appropriate amount.
Step 15
Arrange the filling ingredients neatly. Start by placing a long strip of pickled radish to create a sturdy ‘base’ for the kimbap. Layer the seasoned burdock root, (chili peppers if using), luncheon meat, carrots, and egg omelet strips on top in that order.
Step 16
Once all the fillings are placed, spread 3 perilla leaves on top, overlapping them. The fragrant perilla leaves will enhance the overall flavor of the kimbap. Now, spoon the prepared tuna mayo mixture over the fillings, spreading it out little by little. Avoid using too much tuna mayo, as it can cause the kimbap to break apart.
Step 17
Now it’s time to roll the kimbap tightly. Using the bamboo mat, hold the starting edge of the kimbap firmly and roll it up tightly, ensuring the fillings don’t spill out.
Step 18
It’s important to roll it firmly, applying slight pressure to the sides as well, so that the kimbap maintains its shape. Using a bamboo mat will help you roll it more securely and beautifully. If you don’t have a mat, use your hands to shape it well.
Step 19
Instead of slicing the kimbap immediately after rolling, let it sit for 1-2 minutes to allow it to set. This will help you slice it neatly without the shape falling apart.
Step 20
Slice the kimbap into bite-sized pieces, about 10 sections per roll. Lightly wetting your knife with water as you slice will prevent the rice from sticking, resulting in clean cuts.
Step 21
This recipe yields 5 rolls of tuna kimbap and 6 rolls of regular kimbap, for a total of 11 rolls! If you want even more generous tuna kimbap, you can add extra cans of tuna or adjust the amount of mayonnaise for an even richer flavor.
Step 22
Arrange the finished tuna kimbap beautifully on a plate for a wonderful meal. Tuna kimbap is perfect as a snack for kids or as a picnic lunch! Enjoy your delicious kimbap!
